Cinnamon filling that stays in and is caramelie.

Sweet roll recipe

Roll out into rectangle.

Cream into a frosting:
4 oz cream cheese, softened
1 cube butter, softened
powdered sugar (enough to make it frosting not glaze)
brown sugar, divided
1 tsp cinnamon, divided
1/2 tsp *secret spice _ _ _ _ _
1 tsp vanilla

Frost onto dough, thick frosting. 

1 cube butter, melted
1 tsp cinnamon
3/4-1 cup brown sugar
Sprinkle a thick layer of brown sugar.  Sprinkle with more cinnamon.  Moisten with melted butter

Roll (stretch while rolling) cut and place slightly spaced in casserole dish.  Let raise.  Bake according to recipe.  Some frosting may be left over, but these are pretty sweet on their own.  Not much is left in the bottom of the pan.  All that ewe-gooeiness is all attached to the roll.  It was delicious.

Next reduce sugar and fat without sacrificing flavor, so I can enjoy these more often than potluck.

My parent's favorite "Bean Soup" that I make

Technically I would consider it a chili, but here you go it serves 4-6 adults. It is adapted from an English baked beans recipe.

3-15 oz cans beans, drained and rinsed (i used black, garbanzo, and kidney)
2-15 oz cans diced tomatoes (especially good with one being stewed or Italian style)
1-2 oz squash, cooked and pureed (may omit, but it adds some extra nutrition)
1 TBS dehydrated bell peppers (omit if using stewed tomatoes)
1/2 tsp oregano (omit if using stewed tomatoes)
1/4-1/2 tsp dehydrated garlic, minced (more if not using stewed tomatoes)
2-4 TBS dehydrated onions
1/2 tsp cocoa powder (added depth to flavor)
1/2 tsp cinnamon (may use chili powder and a pinch of cayenne if you want heat)
1-2 bay leafs

Combine in a pot.  Bring to boil, simmer for 20 minutes to 2 hours uncovered over medium to medium-low heat.

It looks a bit too dry at first, but then more liquid leaches out of the tomatoes as it cooks down.  I added carrots the next batch I made and they were crunchy, but it gave it a little change.

Curried Chicken in Crock Pot

So I have never had Indian food to my knowledge, but I was tired of sweet and sour chicken and couldn't do cream of chicken because of dairy.  I found this recipe online: http://busycooks.about.com/od/chickenbreastrecipes/r/cporangecurrych.htm. I probably could have left the cream out and used water for thickener. I substitute dehydrated onions and dehydrated peppers. I attempted to make chutney as well. I had to wiki it, and found out it is not a salsa or a type of meat.  It is a condiment that is sweet, sour, spicy and salty.  The spices are unique and it took me a long time to find a recipe with substitutes (video above).  It was good; I'm excited to buy it from the store and have on hand (Major Grey's comes highly recommended). SOY-free, Cooked DAIRY (can substitute water), NUT-free, NITRATE-free but lots of flavor. You probably could add black or red beans, or lintels.  We ate this with some basil-balsamic summer/zucchini squash http://www.huffingtonpost.com/2011/10/27/grilled-zucchini-with-bas_n_1055226.html.

PS Major Grey's chutney is the most talked about and available in the States. Now that I have tasted it, I bet I could doctor some of my peach jam as a substitute.
 My husband says he had curry dishes mostly with potatoes not rice when he lived in Switzerland.